Country Pot Roast Recipe - Allrecipes.com
Country Pot Roast Recipe

Country Pot Roast

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"This traditional chuck roast recipe is chock full of vegetables and flavor. It's sure to be a family favorite."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
  2. Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides. Add 2 cups water and bay leaf. Cover and simmer for 2 hours; do not boil. If needed, add water during cooking.
  3. Peel onions and pare potatoes, carrots, and turnips.
  4. When meat has simmered for 2 hours, add vegetables to Dutch oven. Cover and simmer for 1 hour or until meat and vegetables are tender.
  5. Remove meat and vegetables and arrange on a heated platter; keep warm. Strain liquid and add water, if necessary, to make 1-1/2 cups liquid. Return to Dutch oven.
  6. Blend 1/2 cup cold water and 1/4 cup flour until smooth. Slowly stir into pot roast liquid. Cook and stir until gravy thickens and comes to boiling. Cook and stir for 1 minute. Serve with meat.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2010

A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.

 
Most Helpful Critical Review
Oct 23, 2011

Good, but very bland. The meat and veggies were delicious, but gravy really had no flavor. I followed the directions exactly.

 
Feb 17, 2005

Meat turns out excellent! The only problem I had was the potatoes that didn't really cook well after an hour of simmering. I would recommend you add potatoes earlier OR turn heat to medium for 15-20 minutes when you add potatoes. You do not wish to boil bell peppers though as they will become way too soft, so add peppers in the last 30 minutes.

 
Jan 24, 2011

I must admit, I used Clarified butter rather than Crisco, but otherwise pretty much followed the recipe. It turned out very well. It was nice to find a recipe that didn't call for canned soup.

 
Feb 26, 2010

Absolutely perfect!! This is the pot roast that my grandmother used to make - - you cannot duplicate this in a crock pot. Well worth the 3 hours to make.

 
Mar 08, 2010

very easy, tender. Used bottom round roast. Required minimum attendance so able to other things aroundn the mhouse.

 
Sep 27, 2010

Very good!! Instead of 2 cups of water, I used 1 can of beef broth and 1/4 cup of water, which equaled 2 cups. I didn't have turnips so I subbed celery. I used red skin potatoes, halved, baby carrots and pearl onions, adding the onions along with the chopped green pepper during the last half hour. I had plenty of pot roast liquid, so I used 1/2 cup of that rather than the 1/2 cup of water when making the gravy. This pot roast was perfectly cooked, still nice and moist, after gently simmering for the full three hours.

 
Jul 19, 2010

This was the best Pot Roast, I ever made. Of course, I added my own twist adding Sazoon, but other than that, I followed it to the T omitting the turnip. My 6, 4 and 2 year old sons ate this dish right up.....they even asked for seconds. I read some reviews where people complained that the potatoes were not tender after the hour simmer time, but my potatoes and all the other vegetables were tender and melting in my mouth after the hour. The cooking time is on point. Just follow this recipe and add a few of your own ingredients to make it your own....... BUT WONDERFUL, DELICIOUS MEAL !!!!!!!

 

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Nutrition

  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 716 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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